5.0 from 105 votes
Baked Homemade Macaroni and Cheese Recipe
Learn how to make the most delicious Homemade Macaroni and Cheese Recipe with three different kinds of cheese.
Prep Time
30 mins
Cook Time
30 mins
Servings: 16
Calories: 529 kcal
Course:
Side Dish , Main Course
Cuisine:
American
Ingredients
- 4 tablespoons unsalted butter
- 1 peeled and small diced yellow onion
- 4 finely minced cloves of garlic
- 4 tablespoons all-purpose flour
- 6 cups whole milk
- 3 cups shredded sharp cheddar
- 3 cups shredded white cheddar
- 3 cups shredded American cheese
- 1 ½ pounds macaroni noodles
- 3 large eggs
- sea salt and fresh cracked pepper
Instructions
- Preheat the oven to 350°.
- Add the butter to a large rondeau or Dutch oven pot over medium heat until melted and add in the onions and garlic and cook until lightly browned about 5-7 minutes.
- Next, stir in the flour until completely combined and add in the milk and bring to a boil over high heat.
- Once the milk becomes thick, stir in 2 cups each of each cheese, totaling 6 cups of shredded cheese and whisk until smooth.
- Turn the heat down to low and finish with salt and pepper. Keep warm.
- In the meantime, boil the noodles in a large pot of boiling salted water for 6-8 minutes or until slightly crunchy or al dente.
- Drain the noodles and transfer them to the pot of cheese sauce and mix thoroughly along with the eggs. Adjust the seasonings with salt and pepper if need be.
- Transfer the macaroni and cheese to a large casserole dish and sprinkle on the remaining 1 cup each of the shredded cheese totaling 3 cups of cheese.
- Bake in the oven at 350° for 20 minutes or until the cheese is melted.
Cup of Yum
Notes
- Make-Ahead: For freshness, you can make this recipe up to 2 days ahead, but it must be reheated before serving.
- How to Store: Cover and keep in the refrigerator for up to 5 days. This will freeze well-covered for up to 3 months. Thaw in the refrigerator for one day before reheating.
- How to Reheat: Place your desired amount of macaroni and cheese in a casserole dish, cover with foil, and bake at 350° for 10-12 minutes or until hot. Likewise, you can heat in a microwave-safe dish until hot.
- I used a 7-quart rondeau pot.
- Feel free to swap out the cheeses with your desired favorites.
- If you want a looser macaroni and cheese, please do not use the eggs.
- You can optionally garnish the macaroni and cheese when it’s finished with chopped parsley or chives.
- You can make the recipe without baking. Cool the sauce and noodles separately, then reheat the sauce before mixing it with the noodles and baking it. You may need to add a little milk to the sauce to help thin it out while reheating it. Please keep it in the refrigerator for up to 2 days until you are ready to bake and serve it.
Nutrition Information
Calories
529kcal
(26%)
Carbohydrates
40g
(13%)
Protein
25g
(50%)
Fat
30g
(46%)
Saturated Fat
18g
(90%)
Cholesterol
118mg
(39%)
Sodium
756mg
(32%)
Potassium
316mg
(9%)
Fiber
2g
(8%)
Sugar
7g
(14%)
Vitamin A
953IU
(19%)
Vitamin C
1mg
(1%)
Calcium
701mg
(70%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 16Serving
Amount Per Serving
Calories 529
% Daily Value*
| Calories | 529kcal | 26% |
| Carbohydrates | 40g | 13% |
| Protein | 25g | 50% |
| Fat | 30g | 46% |
| Saturated Fat | 18g | 90% |
| Cholesterol | 118mg | 39% |
| Sodium | 756mg | 32% |
| Potassium | 316mg | 7% |
| Fiber | 2g | 8% |
| Sugar | 7g | 14% |
| Vitamin A | 953IU | 19% |
| Vitamin C | 1mg | 1% |
| Calcium | 701mg | 70% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.